Thermal and dielectric properties of shucked oysters

Research output: Contribution to journalArticle

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Abstract

Thermal conductivity, thermal diffusivity and specific heat were measured for shucked oysters. Thermal conductivity increased from 0.577 to 0.677 W/m°C as temperature increased from 0 to 50°C measured by a line heat source thermal conductivity probe. Specific heat was measured using a differential scanning calorimeter. It increased from 3.795 to 4.047 kJ/kg°C when temperature was raised from 10 to 50°C. Thermal diffusivity of oysters was calculated from thermal conductivity, specific heat and density values. Dielectric properties of oysters were determined by an open-ended coaxial cable connected to a network analyser between 300 MHz and 3 GHz. At microwave frequencies of 915 and 2450 MHz, it was observed that the dielectric constant decreased (64.02-50.89 at 915 MHz and 59.10-47.67 at 2450 MHz), while the loss factor increased (13.84-20.14) at 915 MHz as temperature increased from 1 to 55°C. Models were developed to describe the temperature effects on thermal and dielectric properties of shucked oysters.

Original languageEnglish (US)
Pages (from-to)489-494
Number of pages6
JournalLWT - Food Science and Technology
Volume38
Issue number5
DOIs
StatePublished - Aug 1 2005

Fingerprint

Ostreidae
dielectric properties
thermal conductivity
thermal properties
specific heat
oysters
Thermal Conductivity
Hot Temperature
thermal diffusivity
temperature
Temperature
calorimeters
cables (equipment)
probes (equipment)
heat
Microwaves

Keywords

  • Dielectric properties
  • Oysters
  • Specific heat
  • Thermal conductivity
  • Thermal diffusivity

Cite this

Thermal and dielectric properties of shucked oysters. / Hu, Xiaopei; Mallikarjunan, Parameswarakumar.

In: LWT - Food Science and Technology, Vol. 38, No. 5, 01.08.2005, p. 489-494.

Research output: Contribution to journalArticle

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AB - Thermal conductivity, thermal diffusivity and specific heat were measured for shucked oysters. Thermal conductivity increased from 0.577 to 0.677 W/m°C as temperature increased from 0 to 50°C measured by a line heat source thermal conductivity probe. Specific heat was measured using a differential scanning calorimeter. It increased from 3.795 to 4.047 kJ/kg°C when temperature was raised from 10 to 50°C. Thermal diffusivity of oysters was calculated from thermal conductivity, specific heat and density values. Dielectric properties of oysters were determined by an open-ended coaxial cable connected to a network analyser between 300 MHz and 3 GHz. At microwave frequencies of 915 and 2450 MHz, it was observed that the dielectric constant decreased (64.02-50.89 at 915 MHz and 59.10-47.67 at 2450 MHz), while the loss factor increased (13.84-20.14) at 915 MHz as temperature increased from 1 to 55°C. Models were developed to describe the temperature effects on thermal and dielectric properties of shucked oysters.

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